Best 5 Steamed Trout With Ginger And Scallions Recipes

Indulge in the delicate flavors of steamed trout artfully infused with ginger and scallions, a culinary delight that promises a symphony of taste. This recipe elevates the natural sweetness of trout with the aromatic pungency of ginger and the refreshing bite of scallions, creating a harmonious balance that tantalizes the palate.

Steamed Trout with Ginger and Scallions is a simple yet elegant dish that showcases the beauty of fresh ingredients and the power of simple cooking techniques. In this recipe, you'll discover the art of steaming trout to perfection, ensuring a moist and flaky texture that melts in your mouth.

Alongside the main recipe, you'll find a collection of complementary recipes that expand your culinary horizons and offer a variety of flavors to complement the steamed trout. These recipes include:

- Steamed Trout with Lemon and Herbs: Experience a vibrant and refreshing take on steamed trout, where zesty lemon and aromatic herbs dance together to create a delightful citrusy flavor profile.

- Pan-Fried Trout with Garlic and Butter: Embark on a savory journey with pan-fried trout, where golden-brown skin meets tender flesh, all enhanced by the irresistible aroma of garlic and butter.

- Trout Meunière: Delight in the classic French dish of trout meunière, where delicate trout fillets are gently coated in flour and pan-fried until golden, then finished with a rich and flavorful beurre noisette (brown butter).

- Trout Almondine: Discover the nutty elegance of trout almondine, where trout fillets are adorned with a crispy coating of almonds, parsley, and lemon, resulting in a delightful textural contrast and a burst of flavor in every bite.

From the delicate simplicity of steamed trout to the more robust flavors of pan-fried and almondine preparations, this collection of recipes offers a diverse range of culinary adventures, ensuring that every palate finds its perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED FISH WITH SCALLIONS AND GINGER

Steamed Fish with Scallions and Ginger image

This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.

Provided by Anita Lo

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds whole black sea bass, gutted and scaled. May substitute with tilapia or branzino
1 4-inch knob ginger
3 scallions
Kosher salt
Freshly ground black pepper
1/4 cup soy sauce
3 tablespoons peanut oil
1 dash toasted sesame oil
1/2 teaspoon sugar

Steps:

Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

STEAMED BLACK BASS WITH GINGER AND SCALLIONS

Steamed Black Bass with Ginger and Scallions image

Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted-sesame oil
2 whole black bass (1 1/2 to 2 pounds each; 1 1/2 inch thick), scaled and gutted, gills removed
1 piece (2 inches) peeled fresh ginger, cut into matchsticks
5 scallions, halved lengthwise and cut crosswise into 1-inch pieces
2 cups water
1 large red onion, sliced 1/2 inch thick
1 large sweet potato, very thinly sliced, preferably on a mandoline
8 ounces Broccolini, trimmed, and halved lengthwise if thick

Steps:

Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.

STEAMED FISH WITH GINGER AND SCALLIONS

Steamed Fish With Ginger and Scallions image

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories Dinner Seafood Fish Bass Snapper Ginger Green Onion/Scallion Soy Sauce Wine Lunar New Year Pescatarian Dairy Free Peanut Free Tree Nut Free Steam Healthy

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

Set up your steamer over high heat.
Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED TROUT WITH GINGER AND SCALLIONS

Steamed trout with ginger and scallions image

Once I found this recipe, I can no longer cook just "plain" trout.

Provided by Linda Tennant

Categories Fish

Time 45m

Number Of Ingredients 8

Ingredients

2 cleaned trout with heads removed
course sea salt
2 Tbsp vegetable or olive oil
1/2 Tbsp soy sauce
1 Tbsp sesame oil
2 thinly sliced garlic cloves
2 1/2 cm. piece of peeled and slivered ginger
2 thinly sliced scallions

Steps:

1. Wipe the fish inside and out with paper towels. Then rub with salt inside and out, and leave for 20 min. Pat dry with paper towels. Place 2T.oil in skillet and place the fish in with tails pointing in opposite directions. Cover, and simmer over med. heat 6 min. on each side, or until tender, and the flesh is opaque near the bone. Carefully transfer to plate. Sprinkle with soy sauce, and keep warm.
2. Add the sesame oil, and when hot, add the garlic, ginger, and scallions. Stir-fry for 2 min., or until golden. Pour over the fish. Garnish with chive leaves and lemon slices. Serve with rice and an oriental salad. Enjoy!

Tips:

Choose the freshest trout possible. Look for fish with bright, clear eyes, firm flesh, and a mild, fresh smell.
If you're using frozen trout, thaw it thoroughly before cooking. Place the fish in a colander in the sink and run cold water over it until it's completely thawed.
To steam the trout, you can use a steamer basket, a bamboo steamer, or a colander placed over a pot of boiling water. Make sure the steamer or colander is large enough to hold the fish without overcrowding it.
Steaming is a gentle cooking method that helps to preserve the delicate flavor and texture of the trout. Avoid overcooking the fish, as it will become dry and tough.
To check if the trout is cooked through, insert a fork into the thickest part of the fish. The fish is done when it flakes easily with a fork.
Serve the steamed trout immediately with your favorite dipping sauce or garnish.

Conclusion:

Steamed trout with ginger and scallions is a healthy and delicious dish that's perfect for any occasion. The delicate flavor of the trout is complemented perfectly by the aromatic ginger and scallions. This dish is also incredibly easy to make, and it's a great way to enjoy fresh, healthy seafood.

Whether you're a seasoned chef or a beginner, you're sure to love this steamed trout recipe. It's a simple, yet flavorful dish that's sure to impress your family and friends.